Asparagus Goat Cheese Tart + A Giveaway!

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Asparagus Goat Cheese Tart! From Cook's Illustrated new cookbook, Vegetables Illustrated! Flakey and buttery and so good!

Asparagus Goat Cheese Tart! From America’s Test Kitchen and Cook’s Illustrated new cookbook, Vegetables Illustrated! Light, flaky and buttery and so much flavor from the asparagus, olives and goat cheese! You’re going to love this! 

It’s finally feeling like spring and I’m so happy to be sharing this recipe with you all! This tart utilizes one of my favorite vegetables, asparagus!

Asparagus Goat Cheese Tart! From Cook's Illustrated new cookbook, Vegetables Illustrated! Flakey and buttery and so good!

Asparagus is in season now and I just think it’s so beautiful and so versatile to cook with. I’ve made tarts on The TODAY Show, asparagus quiche, asparagus pesto, pasta with asparagus, shaved asparagus on pizza, risotto with asparagus and so much more!

And now with this new cookbook from Cooks Illustrated, I have so many more recipes to explore!

Asparagus Goat Cheese Tart! From Cook's Illustrated new cookbook, Vegetables Illustrated! Flakey and buttery and so good!

Photo from America’s Test Kitchen

Vegetables Illustrated

“This cookbook is for anyone looking for fresh, modern ways to add more vegetables to their everyday diet . . . in other words, just about all of us. This authoritative, practical, and inspirational guide could only have come from Cook’s Illustrated. Our easy-to-master techniques will broaden your vegetable horizons in endless ways. Discover reinvented versions of everyday favorites—potatoes scored 36 recipes, and broccoli, broccolini, or broccoli rabe stars in 28 recipes—and exciting introductions to everything you’d find at the farmers’-market, from fiddleheads and garlic scapes to kohlrabi and baby pattypan squash. Dive in for meaty and meat free-mains, apps, soups, pasta, even baked goods and desserts. Vegetables Illustrated has you covered for every vegetable and every season.”

Asparagus Goat Cheese Tart! From Cook's Illustrated new cookbook, Vegetables Illustrated! Flakey and buttery and so good!

Order the cookbook today!

You can read more about the cookbook here and order it as well! It’s on sale today (25% off) for just $29.99!

Just a few of the amazing recipes you’ll find inside the cookbook:

  • Carrot-Habanero Dip
  • Potato and Chorizo Tacos
  • Whole Romanesco with Berbere and Yogurt-Tahini Sauce
  • Stir-Fried Thai-Style Beef with Chiles and Shallots
  • Zucchini Bread with Pistachios and Orange

Asparagus Goat Cheese Tart

Asparagus Goat Cheese Tart! From America's Test Kitchen and Cook's Illustrated new cookbook, Vegetables Illustrated! Light, flakey and buttery and so much flavor from the asparagus, olives and goat cheese! You're going to love this! 

I absolutely adore working with puff pastry! It’s like croissant dough: flakey, buttery and oh so good! I do recommend this brand. It’s twice as much as the more popular generic brand but if you take a closer look at the ingredient list, you’ll know why.

Asparagus Goat Cheese Tart! From Cook's Illustrated new cookbook, Vegetables Illustrated! Flakey and buttery and so good!

Asparagus Goat Cheese Tart! From Cook's Illustrated new cookbook, Vegetables Illustrated! Flakey and buttery and so good!

This is the perfect recipe to make right now! When entertaining, just having some friends over, for a brunch, or even just for yourself! We hope you enjoy!

“This beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer or even a simple light lunch or dinner. The buttery, flaky puff pastry was absolutely irresistible and so easy to prep. For a fresh, light filling, we simply scattered the asparagus and other toppings over the pastry base. Cutting the asparagus spears into thin 1-inch pieces made the tart easier to eat and ensured that the asparagus didn’t need pre-cooking. For a creamy base and to anchor the toppings, tangy, soft goat cheese nicely complemented the bright, grassy asparagus.”

Asparagus Goat Cheese Tart! From Cook's Illustrated new cookbook, Vegetables Illustrated! Flakey and buttery and so good!
Print Recipe
5 from 1 vote

Asparagus Goat Cheese Tart

To thaw frozen puff pastry, allow it to sit either in the refrigerator for 24 hours or on the counter for 30 minutes to 1 hour. Look for asparagus spears no thicker than 1/2 inch. Cutting the asparagus into thin pieces allows it to become tender without precooking. TOTAL TIME does not include time to thaw frozen puff pastry.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4
Author: America's Test Kitchen

Ingredients

  • 6 ounces thin asparagus trimmed and cut 1/4 inch thick on bias into 1-inch lengths (1 cup)
  • 2 scallions sliced thin
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons pitted kalamata olives chopped
  • 1 garlic clove minced
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces goat cheese softened
  • 1 9 1/2 by 9-inch sheet puff pastry thawed

Instructions

  • Adjust oven rack to upper-middle positions and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
  • Combine asparagus, scallions, 1 tablespoon oil, olives, garlic, zest, salt, and pepper in bowl. In separate bowl, mix 3/4 cup goat cheese and 1 tablespoon oil until smooth. Set aside.
  • Unfold thawed puff pastry onto lightly floured counter and roll into 10-inch square; transfer to the parchment lined baking sheet. *Lightly brush outer 1/2 inch of pastry square with water to create border, then fold border toward the center, pressing gently to seal. *Alternatively, you can score the puff pastry dough to create a border: Using sharp paring knife, score puff pastry around perimeter of pastry square, 1/8 inch deep. (Do not cut through pastry.) For presentation purposes, I found that scoring the dough worked better. 
  • Spread goat cheese mixture evenly over the center of the puff pastry (avoiding border), then scatter asparagus mixture over top. Crumble remaining 1/4 cup goat cheese over top of asparagus mixture.
  • Bake until pastry is puffed and golden and asparagus is crisp-tender, for about 15 to 20 minutes. Let cool for 15 minutes. Drizzle with remaining 1 tablespoon oil. Cut into 4 equal pieces and serve.
  • Alternatively, you can pre-bake the tart shell: Adjust oven racks to lower-middle and top positions and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper and place puff pastry in center of sheet. Grease underside of 8-inch square baking pan, place in center of puff pastry, and fill pan with pie weights. Using sharp paring knife, score puff pastry around perimeter of pan, 1/8 inch deep. (Do not cut through pastry.) Leaving pan on pastry, bake on lower-middle oven rack for 20 minutes. Remove pan, rotate sheet, and continue to bake until pastry is golden brown, 5 to 10 minutes. Let cool for 30 minutes. Then, add in the asparagus mixture and bake again for only 10 to 15 minutes. 

 

The Cookbook Giveaway

I am partnering with America’s Test Kitchen to giveaway TWO copies of this cookbook! Enter by leaving a comment down below and telling us your favorite vegetable to cook with. You can also enter over on my Instagram (for a second chance to win!). Good luck! Giveaway is open to United States residents only. Giveaway ends Tuesday, March 26, 2019 at 12 midnight EST. America’s Test Kitchen is providing two cookbooks for this giveaway. Winners will be announced on Instagram. No purchase necessary to enter.

Asparagus Goat Cheese Tart! From America's Test Kitchen and Cook's Illustrated new cookbook, Vegetables Illustrated! Light, flaky and buttery and so much flavor from the asparagus, olives and goat cheese! You're going to love this! 

 

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Comments

    • Rhonda says

      March 21, 2019 at 8:43 am

      I love cooking with mushrooms – they are versatile and add complexity to dishes. They add a meaty texture to vegetarian pasta sauce.

      Reply

    • Taryn says

      March 20, 2019 at 10:21 am

      I love cooking artichokes!! They’re so diverse and can taste so rich in so many different ways. Recently was in San Miguel in Mexico and they served an artichoke salsa and it was simply divine. Wish I could find the recipe. Love y’all and your reciepes 🙂

      Reply

  4. Stephanie says

    March 20, 2019 at 9:04 am


    My favorite veggie to cook with are onions!!! They can be incorporated in so many different dishes, served cold or hot, in sauce or on their own. I love the taste and even eat them completely raw.

    Reply

  6. Claire says

    March 20, 2019 at 9:06 am

    I love cooking with onions!!!!! They are so versatile and is a must in so many recipes!!!! Happy doing Alice 🙂

    Reply

  8. Barrett says

    March 20, 2019 at 9:07 am

    Brussels sprouts are one of my favorites! Love roasting them, sautéing them, or shredding them and making a raw Brussels sprouts salad!

    Reply

  12. Rena says

    March 20, 2019 at 9:23 am

    Garlic! I love cooking with garlic, it can be used in so many different food styles and can just enhance your food and just bring it to that next level of deliciousness!

    Reply

  13. Willow says

    March 20, 2019 at 9:27 am


    I really love cooking with brussel sprouts. My favorite way is roasting them in the oven. They are so versatile and I think an often overlooked vegetable. Those who don’t like them have probably never had them prepared properly.

    Reply

  22. richard says

    March 20, 2019 at 10:24 am

    hard to pick just one. looking at the TOC I’ve narrowed it down to broccoli carrots and garlic. They seem to find their way into just about everything I make.

    Reply

  24. Jenna says

    March 20, 2019 at 10:27 am

    It is hard to think of only one vegetable I love to cook with, because I love all vegetables. I think I cook most frequently with onions, but I am always really excited when I get to cook with eggplant! Thank you for always coming through with the veggie recipes, Alice! You make my vegetable loving heart sing!

    Reply

  25. Ashley says

    March 20, 2019 at 10:28 am

    Cauliflower is my current favorite to cook with!! Its so versatile and replaces potatoes on our current low carb diet! Id love the cookbook to see how to use other veggies!

    Reply

  34. KT says

    March 20, 2019 at 11:06 am

    I LOVE cooking with garlic!!! Can be added to almost any other veggie. Onions are a strong second. I want to learn more about cooking Kohlrabi. Thank you for offering this giveaway! This book by Cooks Illustrsted would definitely be a keepsake to pass down to future veggie cooks 🙂

    Reply

  36. Cheryl L Fowler says

    March 20, 2019 at 11:15 am


    I love cooking with squash and mushrooms. I’m sure if I liked goat cheese, I would love this recipe. Any suggestions for a substitute?

    Reply

  39. Tara says

    March 20, 2019 at 11:28 am

    I recently became a vegetarian, so I have been learning how to cook ALL THE VEG. However, I find the ones I wind up using most are cabbages and broccoli.

    Reply

  49. Nancy Ferron says

    March 20, 2019 at 11:48 am

    Any vegetable roasted is my favorite! Broccoli, cauliflower, Brussels sprouts and carrots are the best roasted. We make them several times a week!

    Reply

  52. Kathy says

    March 20, 2019 at 11:55 am


    I’ve been LOVING cabbage lately! I’m a graduate student, so I cook to destress as well as eat, but I also cook on a budget, so vegetable main dishes are a big part of my weekly meal plan. This would be so helpful and would hopefully shake up my tired food routine.

    Reply

  54. Maria L. says

    March 20, 2019 at 12:08 pm


    Can’t wait to try this recipe!!! Oh and of course hands down my favorite veggie to cookie with is Brussels sprouts!! Yum!!

    Reply

  60. Isabelle Vorhies says

    March 20, 2019 at 1:34 pm

    I absolutely adore Brussels sprouts! Perfect in a raw salad (from america’s Test kitchen cookbook) roasted, sautéed or even as a pizza topping! So yummy

    Reply

  61. Julia Dervetski says

    March 20, 2019 at 1:42 pm


    My favorite vegetable is sweet potato! I love it baked and stuffed with other veggies or baked as chips, mashed, as fries or in a casserole with my favorite thing to pair it with: Black Beans! Packed with so much Vitamin A, it truly is a super food! 💪🏽

    Reply

  71. Marni says

    March 20, 2019 at 4:19 pm

    I always am in love with all mushrooms… so versatile and delicious to add to anything else or stand alone

    Reply

  72. Jeffrey says

    March 20, 2019 at 4:37 pm

    My favorite vegetable to cook with is cauliflower. I’ve used it for pizza crusts, soup, in place of rice and just plain roasted it in a pan in the oven.

    Reply

  76. Abbie says

    March 20, 2019 at 5:18 pm

    I love roasting broccoli and carrots! Soo delicious. Hoping to find more ways to cook vegetables since I need to eat more veggies!

    Reply

  77. Patti K says

    March 20, 2019 at 5:19 pm

    I love roasting any veggies, brussel sprouts, asparagus, red onions, potatoes, carrots, etc. etc. I used to love roasting any types of mushrooms too but I no longer can eat them. Since I hit 50, I started having allergic reaction after I eat them, crazy, right? Would love this book to add more variety to cooking veggies!!

    Reply

  81. Cara S says

    March 20, 2019 at 6:17 pm

    Sweet potatoes! They are one of our favorite veggies and are wonderful roasted or puréed to thicken soups.

    Reply

  82. Pat Johnston says

    March 20, 2019 at 6:42 pm


    That asparagus-goat cheese looks so delicious and easy to do. Great for my winers meeting with the ladies. Tomatoes! Talk about versatile. But is it a vegetable or a fruit? I can be sliced and eastern as a fruit. Great for salsas, sauces, in salads, etc. Tomatoes can be in breakfast, lunch, dinner and appetizers. Just about in any dish!

    Reply

  88. Allison says

    March 20, 2019 at 9:12 pm


    My favorite vegetable to cook with is, without a doubt, ZUCCHINI!! Summer squashes are just so yummy and versitile. I’ll use thick slices for sandwiches, or purees of it in sauces for vegan pastas. Can’t wait to see what recipes are featured for my favorite veggie in this book.

    Reply

    • Breanna says

      March 20, 2019 at 9:40 pm

      Ugh…I don’t know what an olive Brussel sprout is. Darn auto correct. Wanted to say “I love Brussel sprouts”. But olive and Brussel sprouts could be interesting.

      Reply

  90. Christina Sanders says

    March 20, 2019 at 9:45 pm

    I have re-discovered the beauty of root vegetables!:)
    Parsnips, carrots, onions, squash, sweet potatoes….
    SO good!!

    Reply

  92. Christina says

    March 20, 2019 at 10:12 pm

    I’m quite bad at eating vegetables so this post made me curious (got directed from IG)

    I’m a bit weird maybe but I prefer most vegetables raw and not a big salad fan. If I do cook vegetables, it’s usually onion as someone else mentioned already. However, one of my favorite dishes has a large amount of shredded carrots! It’s a popular rice pilaf dish called “plov” and I think it originated in Uzbekistan or in that region. I love it with a with a dollop of sour cream to balance out the cumin and garlic.

    Reply

  100. Sarah Wilkey says

    March 20, 2019 at 11:36 pm

    I love, love, love cooking with beets! I think they are so much more versatile than they are given credit for. Great fun watching your IG story, look forward to owning this book soon!

    Reply

  101. Ika Hutami says

    March 20, 2019 at 11:52 pm

    I love cooking romanesco aka space broccoli! Roasted or steamed and then toss with some sesame miso dressing! Yumster!

    Reply

  104. Debbie says

    March 21, 2019 at 3:20 am

    I love vegetables so it is really hard to pick just one favorite. The squash family is one of my favorites.

    Reply

  106. Rachel says

    March 21, 2019 at 7:43 am

    Right now I can’t stay away from butternut squash!! I love it and I’m always looking for new ways to incorporate it into dishes.

    Reply

  107. Kirsten Mcallister says

    March 21, 2019 at 7:48 am

    I’m loving all Cruciferous vegetables recently. Cauliflower, brocolli, cabbage, bok choy! Oh my!

    Reply

  119. Kristen Gonzales says

    March 26, 2019 at 6:15 am

    I loveeee cooking with broccoli, sweet potatoes and asparagus! Love following what you’re cooking. You always inspire me!

    Reply

  123. Kathleen says

    March 26, 2019 at 7:40 am

    Asparagus has been my go-to favorite veggie forever, but I’m currently addicted to baby broccoli! Love it roasted with a little olive oil and Parmesan!

    Reply

  124. Vanessa says

    March 26, 2019 at 7:42 am


    Hard question because I love most veggies. My favorite one is probably zuchinni just because it’s extremely versitile.

    Reply

  125. Kristina Creighton says

    March 26, 2019 at 7:45 am

    I can’t pick just one vegetable as my favorite—please don’t make me choose between spinach and broccoli! Soups, salads, soufflés, quiches and sautées—I would be lost if I didn’t have one or the other to chop, slice, purée or just eat raw. My sister says that broccoli is it’s own food group, and eats it every day. I think spinach is just as versatile. There are other vegetables I like almost as much, but these two have it all—and they are always affordable.

    Reply

  131. n paul says

    March 26, 2019 at 8:17 am

    I love potatoes and onions and broccoli and tomatoes and ………….. etc.
    I love vegetables more and more as I learn about and try more vegetables!

    Reply

  132. Andrea Moon says

    March 26, 2019 at 8:20 am


    Mushrooms are my favorite vegetable to cook with. My husband tends to eat less meat than all of us and mushrooms make changing a meat recipe into something everyone can enjoy.

    Reply

  133. Beth Esser says

    March 26, 2019 at 8:28 am

    I love parsnips in stews, roasts, soups and as a side dish. In the spring- it hasti be asparagus for my favorite go to vegetable!❣️😍

    Reply

  134. Darlene says

    March 26, 2019 at 8:45 am

    I wasn’t sure if by adding my email that it entered my into the cookbook giveaway. I Love Your Recipes!

    Reply

  135. delnises cruz says

    March 26, 2019 at 9:07 am

    I love zucchini!!! My kids and I love making different dishes with zucchini from pasta, pizza, salad and many others.

    Reply

  139. yy says

    March 26, 2019 at 10:15 am

    Are there any bad vegetables to cook with?

    I use lots of veggies especially cabbage, carrots and zucchini daily. The best veggie to cook with might be onions. They add flavor to everything!!

    Reply

  141. Monika N says

    March 26, 2019 at 12:41 pm

    Absolutely love cooking with Brussel sprouts – they are my all time favorite veggie. Definitely try to keep things seasonal which is why this cook book would be amazing.

    Reply

  143. Beth Doyle says

    March 26, 2019 at 12:59 pm

    Every summer I can corn relish and freeze fresh corn. I adore corn. a little butter and salt and I am in heaven. The corn relish is amazing with pasta and a few other veggies to make a cold pasta salad and the syrup/sauce on it is all the pasta needs to be tasty.

    Reply

  148. Gretchen says

    March 26, 2019 at 4:52 pm

    Love when I can get fresh vegetables out of the garden (not usually mine, too much shade – we have great farmers markets), but the rest of the time, I like using spinach in a lot of things – it’s good using baby spinach in salad and great on pizza and one cannot beat a good palak paneer!

    Reply

  149. Denise C says

    March 26, 2019 at 7:00 pm

    My favorite vegetable changes with the seasons. I love fresh heirloom tomatoes during the summer months. Squash and root vegetables during the fall and winter months. Forest wild ramps during the spring.

    Reply

  150. Colleen says

    March 26, 2019 at 8:56 pm

    I probably use onions the most but love eating eggplant – roasted, grilled, in pasta or stir-fries. It’s definitely one of my favorites.

    Reply

  151. Teresa Johnson says

    March 26, 2019 at 10:20 pm

    I love almost all veggies. But I would have to say onions. I put onions in a lot of dishes. Love your site and American test kitchen!!!

    Reply

  152. Kim Lander says

    March 26, 2019 at 10:55 pm

    I Love cooking with zucchini! The possibilities are endless with this veggie. I cook this into sauces, breads, roasted, fried or by itself. Zucchini pairs nicely with so many other vegetables.

    Reply

  155. Debo says

    March 28, 2019 at 2:43 am

    Snow pea leaf. I love a quick stir fry of snow pea leaf with garlic, white pepper and a dash of soy sauce. Sometimes I’ll add fresh bamboo slivers for added texture.

    Reply

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